Chemical modification of isoflavones in soyfoods during cooking and processing
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چکیده
منابع مشابه
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Isoflavones are major phenolic compounds found in soybeans and soy-based foods. Healthbeneficial functions of soy foods are closely associated with these phytoestrogenic compounds. Twelve chemical forms of isoflavones are found in soybeans including three aglycones (genistein, daidzein, and glycitein), and their corresponding conjugated β-glucosides, 6''-O-acetyl-βglucosides, or 6''-O-malonyl-β...
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ژورنال
عنوان ژورنال: The American Journal of Clinical Nutrition
سال: 1998
ISSN: 0002-9165,1938-3207
DOI: 10.1093/ajcn/68.6.1486s